Milanese Cutlet
Ingredients
- 400 gVeal cutlet
- 1 pcEgg
- 20 gWheat flour
- 80 gPanko breadcrumbs
- 40 gParmesan cheese
- 2 pcRound tomato
- 8 gBasil
- 8 gExtra virgin olive oil
- 20 gUnsalted butter
- 5 tspBalsamic vinegar
Method
A veal cutlet flattened and coated with flour, egg, breadcrumbs, and Parmesan, then fried in butter for a golden crust.
- 1
Flatten the cutlets with a rolling pin until they are of uniform thickness.
- 2
Place the flour in one bowl, the beaten egg with salt and pepper in another, and mix the breadcrumbs with Parmesan in a third.
- 3
Dip the cutlets successively in the flour, beaten egg, then breadcrumbs. Press firmly to ensure the breading sticks well. Refrigerate for 15 minutes.
- 4
Heat a pan with olive oil and butter. Cook the cutlets for a few minutes on each side until golden brown.
- 5
Top the cutlets with diced tomatoes, chopped basil, a drizzle of olive oil and balsamic vinegar. Season with salt and pepper, then serve.
Frequently asked questions
How do you get this dish right?
- Use thin veal cutlets for even cooking.
- Let the breaded cutlets rest in the fridge for better adherence.
- Do not overcrowd the pan to maintain cooking temperature.
How long does this dish keep?
Consume immediately. Leftovers can be kept in the fridge for 24 hours.
